Saturday, November 24, 2007

1. Beat egg until bubble then add sugar for 10 minutes (till thick and white)2. Pour egg mixture into a bowl fold in shifted cake flour and baking soda3. Blend in palm sugar then the thick coconut milk4. Cover and rest batter for 20minutes (to get the honeycomb effect)5. Stir and pour into desire cups or moulds6. Steam at high flame for 25minutes

I alway find that "Ma Lai Ko" to be eaten and serve while they are soft and warm. This gorgeous "Ma Lai Ko" can be served with ice cream too. Hope you will try this recipe in your own kitchen at your own time and pleasure.

1. Combine butter and sugar in food processor, and process for 4 to 5 seconds2. Gradually add egg, almond flour and all-purpose flour, processing 4 to 5 seconds after each addition.3. Scarping down mizture between additions. Total processing time may be 12 to 15 seconds, or until dough just holds together. Do not over-mix.4. Place into airtight plastic bag and flatten with a rolling pin. Refridgerate for 2 to 3 hours.5. On a lightly floured surface, roll out dough into 2.5 to 3mm thick. Prick all over with a fork. Place dough onto a tart pan loosely, the floured surface up, and press dough into pan.6. Trim dough, by rolling a pin on dough. Press sides and bottom tightly onto pan. Cut away any exess dough with a knife.To make tartlets, cut dough one size larger than the pans after rolling out. Then trim the overhanging dough with a knife after pressing into pans. If you don't use all the dough, freeze the rest.

Fraise & Framboise Chocolat Ganache(I had altered some of the ingredient to suit the taste and liking.)

1. Bake tart case: Roll out dough and place into baking pans; prick bottom of dough all over with a fork, bake in a 170C over the oven for 10 to 12 minutes; let cool.2. Make ganache: Heat the puree until just starting to melt, remove from heat. Add syrups; set aside until completely melted by remaining heat. Return to heat, add heavy cream and bring to boil.3. In a large bowl, place chocolat, add hot puree-cream mixture, whisking little by little, drawing small circles until emulsify completely. Add butter in small pieces, mix well until shiny.4. Pour ganache into tart cases and spread evenly. Garnish with fresh fraise or framboise.(can serve with vanilla ice cream)

Something simple and yet will trigger the wildest taste of your guests. For sure you will be a great host of the day......

1.Prepare creme anglaise (Kaffir Lime)Beat egg yolk witha hand whisk. Add in granulated sugar gradually.Beat until pale yellow and stiff.Heat milk with fresh kaffir lime leaves.(Heat infused the kaffir lime leaves flavour into the milk.)Once flavour infused, strain the kaffir lime leaves and pour the boiling milk into the egg yolk misture and stir well.Reheat the mixture again to 82C-85C, stir constantly to prevent it from sticking to the saucepan.2. Add in soften gelatin and stir well. Let cool and leaves for later use.3. Whisk whipping cream with electric mixer at medium speed until soft peak form.4. Squeeze fresh lime juice in the whipped cream and fold well.5. Pour in the creama anglaise and fold well to the mousse.6. Pour the kaffir lime mousse to the cake mould and refrigerate for 1/2 hour.7. Make middle layer lemon jelly. Melt granulated sugar and soften gelatin inot boiling water. Add in fresh lemon juice and stir well.8. When it's cooled down to around 40C, pour it on top of the cake and refrigerate for 1/2 hour.9. Repeat step 1-5 to make lemon grass mousee. pour lemon grass mousse into the cake mould and refrigerate for 1.5hours. Decorate with chocolat leaves and lime or lemon peel prior to serving.

Tuesday, November 6, 2007

Infused the tea leaves in the milk and cream for 12 hours in the fridge.Melt the chocolat and add the infused jasmine tea milk.Whisk the mixture.Add soft butter and whisk.Once ganache is ready, pipe into the tea cups.Garnished with jasmine tea leaves.

Such an elegant dessert, simplicity is the word. Looks so classy and yet so fragant. This is something that you can make for a special dinner occasion and even for your love one. Can even be prepared much ahead of time, something that you must try yourself.